With the advent of summer heat, comes the desire for a really good, cooling sorbet and it was with particular delight that I found that Emma Knight of Fine Forage Foods has a really good recipe, rich with honeysuckle deliciousness and the aromatic balsamic peppery taste of Tarragon. It gave me opportunity to indulge in the childhood memory of pulling off the flowers and sucking the delicious nectar...
Honeysuckle and Tarragon Sorbet
Gather a cupful of unsprayed honeysuckle flowers. (avoid any green stems or leaves)
Pour over 300ml of boiling water, cover and leave to infuse for at least 12 hours.
Strain the honeysuckle infused water; pour into a pan; add 115g sugar
place the pan over a low heat, bring to a simmer and gently simmer for 5 minutes.
Remove the syrupy liquid from the heat, leave to cool.
Add the juice of ½ lemon and 3 finely chopped tarragon leaves to the cooled liquid ,
place the liquid into an ice cream maker & churn until the mixture is very opaque and firm.
(store Honeysuckle for later use by packing flowers into bags & keeping in the freezer.)